Bechamel Sauce

Ingredients

• # c. white stock
• 4 pepper berries
• 1 slice onion
• 4+ ce. hot milk
• 1 slice carrot
• 2 tbsp. butter
• 1 bay leaf
• 2 tbsp. flour
• Sprig of parsley
• Pepper
• 4+ tsp. salt

Method

1. 1

   Cook first six ingredients for 20 minutes; strain (there should be 3 e¢. stock), add milk.

2. 2

   Make white sauce of milk mixture and remaining ingredients.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 24. The excerpt below is the record exactly as published.

BECHAMEL SAUCE. # c. white stock. 4 pepper berries. 1 slice onion. 4+ ce. hot milk. 1 slice carrot. 2 tbsp. butter. 1 bay leaf. 2 tbsp. flour. Sprig of parsley. 4+ tsp. salt

Cook this with the app: pantry check, scaling, and the assistant.